Cajun Meatloaf

Recipe from Becky Pollard

The Black Farmer Premium Pork Sausages, skinned
500g Beef Mince
1 Egg
Breadcrumbs (I use either Dietry Specials or Genius brown bread
Onion(s) finely chopped
Celery - thinly sliced
Green Pepper - chopped
Garlic - finely chopped and as much as you like
Fresh Chilli - green-either deseeded or not
Vegetable oil
Cumin - approx 2 good tsp
Thyme - approx 1 - 2 tsp
Oregano - approx 1 -2tsp
Nutmeg - grated and approx 1/4 tsp
Cayenne - approx 1/4-1/2 tsp
Fresh black pepper - I use mixed peppercorns and mortar and pestle- approx good few pinches
White pepper - approx 1/4 tsp
Celery salt or normal salt - a pinch
Evaporated milk - small tin
Ketchup- Yep! a good squidge
Worcestershire Sauce - good few sploshes from the bottle
Tabasco Sauce - again...a splosh or 2

Fry the onions, celery, green pepper, garlic and chillies for a few mins before adding the spices. Continue for few more mins then add Ketchup, Tabasco and evaporated milk and continue frying until the mixture becomes a little sticky.

Once cooked (I just check for slight bite still to the vegetables) then leave to cool in a bowl. Add finely chopped spring onions and mix in.

In another bowl, combine together the The Black Farmer Sausages with the beef mince with the breadcrumbs and egg.

Once the veg mix is cool/cold, mix in thoroughly to the meat mixture.

Pour into a loaf tin (I line the bottom and make sure the paper is high at the end edges and grease with butter all sides) and bake at 180c/350f/Gas 4, for approx 35 mins then turn oven up to 200c/400f/Gas 6 and continue for another 30 mins.

Check it doesnt burn and if its turning too crispy on top then cover with foil.

Serve with Jacket Potatoes, Baked Beans and Cheese and.....

Enjoy!!!